Dinner

Asian Noodle Salad with Peanut Dressing Recipe

Name: Asian Noodle Salad with Peanut Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 ounces udon noodles (cooked); 1 cup carrot (shredded); 1 red bell pepper (thinly sliced); 3 cups red cabbage (shredded); ¼ cup cilantro (roughly chopped); 2 green onions (sliced); 1 Fresno chili (thinly sliced); ¼ cup peanuts (chopped); 4 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 1 tablespoon honey; 2 teaspoons Sriracha sauce; 1 teaspoon ginger (grated); 1 clove garlic (grated); 3 tablespoons crunchy peanut butter

ByJake Silas October 23, 2025October 23, 2025

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Introduction

This Asian Noodle Salad is a vibrant and flavorful dish perfect for a light lunch or dinner. Tossed in a creamy peanut dressing, it combines crisp vegetables with tender udon noodles for a satisfying, refreshing meal.

A large white bowl filled with a colorful noodle salad, showing several layers starting with light tan cooked noodles at the base, mixed with thin strips of bright red bell pepper and vibrant purple cabbage. Interspersed throughout are thin orange carrot sticks and fresh green cilantro leaves, with scattered whole and chopped light brown peanuts adding texture on top. A woman's hand holding a gold fork rests on the edge, ready to serve, all set on a white marbled surface with some peanuts and cilantro leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces udon noodles (cooked)
1 cup carrot (shredded)
1 red bell pepper (thinly sliced)
3 cups red cabbage (shredded)
¼ cup cilantro (roughly chopped)
2 green onions (sliced)
1 Fresno chili (thinly sliced)
¼ cup peanuts (chopped)
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey
2 teaspoons Sriracha sauce
1 teaspoon ginger (grated)
1 clove garlic (grated)
3 tablespoons crunchy peanut butter

Instructions

Step 1: Cook the udon noodles according to the package instructions. Drain them well and transfer to a large serving bowl.
Step 2: Prepare the peanut dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, Sriracha sauce, grated ginger, grated garlic, and crunchy peanut butter in a small bowl.
Step 3: Pour the dressing over the warm noodles. Toss gently so the noodles absorb the flavors while cooling down.
Step 4: While the noodles are cooling, thinly slice the red cabbage, julienne the carrot and red bell pepper, slice the green onions and Fresno chili, and roughly chop the cilantro.
Step 5: Once the noodles reach room temperature, add all the prepared vegetables, herbs, and chopped peanuts to the bowl. Toss everything together gently to combine.
Step 6: Serve the salad as is or alongside grilled chicken, fish, or steak for a complete meal.

Tips & Variations

For extra protein, add grilled tofu or shrimp to the salad.
Swap out udon noodles for rice noodles or soba noodles for different textures.
If you prefer less heat, reduce or omit the Fresno chili and Sriracha sauce.
Toast the peanuts lightly to enhance their crunch and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more dressing over time, so toss gently before serving. It’s best enjoyed fresh or within a day for optimal texture. Reheat slightly if preferred warm, but the salad is typically served chilled or at room temperature.

How to Serve

A large white bowl full of an Asian noodle salad sits on a white marbled surface. The dish has three main layers: the bottom is light brown thick noodles, mixed with thin shredded purple cabbage, bright orange carrot sticks, and thin sliced red bell peppers. On top, green cilantro leaves and light brown chopped peanuts are scattered, adding texture and color. A woman's hand holds gold chopsticks, pulling noodles from the right side of the bowl. Around the bowl are a small white bowl with peanuts, scattered cilantro leaves, and a light pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and store it in the fridge. Just toss well before serving, as the noodles may soak up the dressing over time.